I’ll be the first to admit that I don’t really like to follow recipes when it comes to cooking, just look at some of my other recipes.  I find that my best dishes usually come when I toss things I enjoy into a pan and hope for the best. This soup falls into that category.

My entire apartment smelled wonderful for hours after my first batch of soup a few weeks ago. I knew a soup would be the perfect way to use my leftover collard greens and chicken. It was so perfect in fact, that I got it right on the first try.

I had it in the pot and The Workout Bud (my fiance!!! ah!) stopped by. I served him up a bowl without even trying it first to make sure the seasoning was right. A giant smile crossed his face and he said it was delicious – no need for extra seasoning or anything.

After one bite myself, I couldn’t have agreed more. Luckily, I made a big pot, so I added the leftovers to freezer bags and enjoyed this soup a few more times.

What I love about it is that it’s super simple. Just a few ingredients. It’s sweet and savory and a perfect soup for a cold winter day. It’s my new go-to!

BUTTERNUT SQUASH + COLLARD GREEN + CHICKEN SOUP

INGREDIENTS:

• 1 cup butternut squash, diced in small cubes
• 1-2 cups sliced collard greens
• 1 1/2 cup shredded roasted chicken
• 1/2 cup onion, chopped
• 1/2 cup carrots, chopped
• 1 tablespoon coconut oil
• 1-2 teaspoons garlic
• 1-2 cups chicken broth, bone broth, or veggie broth
• 1 tablespoon cinnamon
• salt + pepper to taste

DIRECTIONS

1. Purchase roasted shredded chicken, bake chicken breast, or roast a whole chicken yourself! Shred chicken and set aside.
2. Heat coconut oil in pot over medium heat, add chopped onion and carrot. Cook for a few minutes until soft. Add garlic and cook 1-2 minutes.
3. Add chopped butternut squash to pan and stir. At this point, season with salt, pepper, and the cinnamon. Add about 1/2 cup of broth to the pot, enough to cover the squash cubes. Over with lid and let squash steam for a few minutes. * you might need to add a little more broth, so check squash every few minutes.
4. Once the squash is al dente, add shredded chicken, collard greens, and the rest of the broth. The amount of broth depends on how brothy…is that a word, you like your soup.
5. Let soup come to a boil, then simmer for 5-10 minutes, or until the squash is soft.
6. Add any additional seasoning, as needed to taste.

Enjoy!
…

Quick report on the detox: my first 2 days of fasting went so well! I ended up having a little food on Monday night, because the manner of women came (first time it’s come 2 months IN.A.ROW. in over a year). So far, things are going so well! I was super glad to not be sick the first two days. It’s just a reminder that the body is healing.

What’s your go-to winter soup?

– Jen.

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